Italian Chicken Salad
This is an old favorite of mine from childhood... but nowadays goes great for tea-parties when served on toast wedges or just plain, served stuffed into a tomato for presentation... or my husbands favorite way: sandwich style topped with a few pieces of crisp bacon with a slice of avocado between two pieces of white bread! This is great for using up leftovers from Rotisserie Chicken...
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INGREDIENTS
Nutrition- 2 -3cups cooked chicken (I use food processor, but you can also use 2 forks & shred to a consistency similar to tuna or pulle)
- 1⁄3
- 4
- 1⁄2cup chopped celery
- 1⁄3cup chopped onion
- 1⁄2
- 1(6 ounce) jar marinated artichoke hearts, drained & chopped
- 1⁄4cup pinoli nuts, chopped (pine nuts)
- to taste salt
- to taste pepper
- to taste garlic powder
- 1dash oregano
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DIRECTIONS
- I use my mini-food processor to chop all of the ingredients except the chicken -- I just give them a few "pulses" per ingredient so they are not pureed in the food processor.
- Mix mayonnaise, and cream cheese together in bowl until creamy. Stir in chicken & remaining ingredients. Chill until ready to serve.
- *Can add more or less of the mayonnaise & cream cheese mixture according to taste/texture desired.
- Note: you can buy the chicken pre-cooked or make it ahead of time. I recommend using all white meat.
- Also, you can substitute the pinoli nuts with chopped almond slivers if budget-conscious.
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